Mini Lemon Meringue Pies Recipe
These mini homemade lemon pies are fresh and delicious!
Servings: 6 pies
Calories: 210kcal
Ingredients
- 6 mini pie crusts
For the filling
- 1 cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt optional
- 1 1/2 cups cold water
- 1 egg yolk large & lightly beaten
- 1/3 cup lemon juice
- 1 teaspoon lemon peel grated
For the meringue
- 3 egg whites large
- 1/8 teaspoon salt optional
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- DIRECTIONS:
- Mix the sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended.
- Continue to stir over medium-high heat until mixture comes to a boil, them reduce heat to low and cook for 3 minutes, stirring frequently. Remove from heat.
- In a small bowl, combine a small amount of the hot mixture with the egg yolk. Mix well.
- Return mixture to saucepan and cook for 1 minute, stirring constantly. Remove from heat.
- Stir in lemon juice and lemon peel.
- In a small bowl, beat the egg whites and salt until frothy. Add the sugar gradually, beating well after each addition. Beat until stiff, then add the vanilla and beat again.
- Spoon the pie filling into your pie shells.
- Spread the meringue over the filling like you would frost a cupcake, making sure the meringue touches the edges of the pies crust to seal in the filling.
- Bake at °350 F for about 15 min, or until the meringue is golden brown.
- Cool completely and enjoy!
Nutrition
Serving: 1pie | Calories: 210kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 124mg | Potassium: 38mg | Fiber: 1g | Sugar: 42g | Vitamin A: 43IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg